Preheat oven to 325°F. Generously grease a 9x5 loaf pan with extra virgin olive oil (or olive oil spray).

Coarsely grate zucchini using a box grater (large holes) or grating attachment on a food processor.

In a large bowl, whisk all-purpose flour, whole wheat flour, Parmigiano-Reggiano cheese, baking powder, baking soda and kosher salt.

In a medium bowl, whisk extra virgin olive oil, honey, sugar, Greek yogurt, eggs, vanilla and lemon zest. Fold in grated zucchini.

Gently fold wet ingredients into dry ingredients to combine.

Scrape batter into prepared pan and smooth top. The pan should be about 3/4 full (see Notes).

Bake, rotating pan halfway through for 60 to 70 minutes. It is done when a wooden skewer inserted into bread comes out clean. Let cool in pan for 10 minutes on a wire rack. Remove from pan and invert onto rack to cool completely.

Serve bread at room temperature. Bread keeps for 3 days tightly wrapped at room temperature or frozen for up to 6 months.